Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, carbonara - the italian way. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Great recipe for Carbonara - the Italian way. I have seen so many weird versions of this dish that I felt like publishing the real Italian way to make it.
Carbonara - the Italian way is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Carbonara - the Italian way is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook carbonara - the italian way using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Carbonara - the Italian way:
- Prepare 80 g/person linguine
- Take 1 egg/ 2 people (maximum!)
- Make ready 1 handful Parmesan
- Get 1 packet pancetta (ideally guanciale)
- Make ready 1 handful salt
- Prepare 3 tablespoon milk/cream
- Make ready Black pepper
- Take Salt
This is the true version of carbonara - NO cream, NO onions, NO mushrooms, NO chicken or whatever so called Italian restaurants serve all over Ireland and UK.. Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and immerse. Let go and they will fan out in. In the traditional recipe for spaghetti carbonara, you need no other ingredients so.
Instructions to make Carbonara - the Italian way:
- Boil the water of the pasta with a handful of rock salt. When it boils add the pasta and cook as per the instructions - I recommend timing it to be 2 min less than what indicated on the packaging and then taste it to not risk overcooking it.
- In a frying pan cook the pancetta on medium heat. If you have bacon cut that into pieces and cook it in the same way. Cook until golden. I don't add any oil to the pan as the pancetta already has quite a lot of fat that will be released with the heat.
- In a bowl add one egg and the parmesan together with a dash of milk or water. Add salt and pepper. Beat it with a fork well. For the real recipe you are meant to only use the yolk although it feels like a waste for me so I use the whole egg. This doesn't need to cook so just leave it on the side.
- Now when the pasta is ready (al dente) take a cup and save some of the water. This is a good tip for whatever pasta you make, in Italy we save some of the water so that you can add it in case it gets too dry.
- Drain the pasta and add it back in the pot without any heat. Add the egg and the pancetta and mix well. The eggs will cook with the heat from the pasta. If it looks too dry add a dash of water that you saved from the cooking.
DO NOT USE garlic, parsley, onion, cream, milk, parmigiano, pancetta, bacon. Carbonara is the Spanish translation from an Italian word, carbonari, and both of them come from the noun carbon. One of the most-told stories explaining the origin of Carbonara Sauce is the one told by the coal miners in the Apennines in Italy. While you are waiting on the water, do a little prep. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure.
So that’s going to wrap it up with this special food carbonara - the italian way recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
